Belgian dark candi syrup

[AspiringBrewer]

I have a recipe that calls for Belgian dark candi sugar and I would like to use syrup instead. How much syrup would equal a pound of candi sugar? At what point of the boil should it be included?

Thanks in advance!

[corkybstewart]

I think, and this is just a guess, that it's one bottle of syrup for a pound of sugar. But I can't swear by that. What I do know is that you add it towards the end of the boil, maybe the last 10 minutes.

[AspiringBrewer]

Thanks!

[dparsons]

I think they are pretty close to equivalent in terms of sugar content by weight. The syrup is darker and contributes more flavor.

[corkybstewart]

I bought some a couple of months ago to get me over the $60 free shipping threshold and I can't wait to brew with it, but it's kind of at the end of my brewing schedule. I really need to spend every weekend brewing now that I have empty fermenters and in laws spending a month with us this summer.